Friday’s menu at school kick-started a weekend that proved to be laden with food in every conceivable manner. We made rack of lamb au jus over a bed of herbed spaetzle served with a medley of seasonal vegetables; gnocchi in roasted garlic creme with gorgonzola and crispy leeks; vichyssoise- a chilled potato leek soup; and pear blackberry gelato as well as candied ginger lime sorbet.
Saturday morning marked the sundress-and-flip-flop welcomed first Farmers Market of the season in Boulder. Not a plethora of produce yet- as to be expected for Colorado April- but enough to have me contemplating if my patio could possibly hold one more vegetable tucked in a terra cotta pot.
By noon Saturday I’d made my way into the kitchen of Frasca Food and Wine for an ‘observation’ shift. I was hoping to spend a few weeks working with this incredibly talented team again later in the Spring, so an introduction to how they operate was definitely in order.
I spent thirteen hours Saturday peeling, chopping… and watching the magic happen in this highly acclaimed kitchen. The impeccably fresh produce, sustainably sourced meats and fish, pasta being hand made, baguettes taking their turns in the ovens… all under the orchestration of world renowned chefs and sommelier.
My external composure was calm- I think- but inside I was definitely terrified. Describing the intricacies of the kitchen, the food and the people would warrant another quite entertaining post altogether. And for some reason- I won’t ask; I’ll just be grateful- they are letting me come back to join them for my internship in May/June. Quite thankful.
Sunday turned out to be a complete treat and highlight of an already food forward weekend. A fellow blogger and his wife invited me to join them for Easter dinner (see some of his pics of dinner here). This was no ordinary Easter meal: it was a multi-course Italian feast. Literally. It took us six wonderful hours to eat and drink our way through. And the company even overshadowed the food and wine. When my cheeks hurt from laughing as much as my belly hurts from eating, that’s a win.